Wednesday, January 27, 2010

January in New England is only tolerable for one reason – snowboarding. For braving the wind, sleet, snow and thick gray slush constantly bundled in my puff coat that looks like a sleeping bag, I am rewarded with powdery white peaks, blustery passes and sugar frosted trees as I zip down the slopes on my board.

Having snowboarding on the brain almost non-stop during these winter months, I’ve been thinking I should share with you a recipe that my friend Lauren and I invented on a snowboard vacation out in Winter Park, CO. It’s for a super easy fish burrito, made heartier than your average burrito by replacing rice with mashed sweet potato. This dinner comes together fast and is absolutely perfect to feed a bunch of tired winter sports enthusiasts after a hard day of shredding the most gnar gnar of pows…word.

Gnar Gnar Mahi Mahi Burritos

Invented after a sick day of riding by Beth Marois and Lauren Ledoux

1.5 pounds mahi mahi

2 yellow peppers, sliced

1 large onion, sliced

a splash of vegetable oil

3 good size sweet potatoes

1 tablespoon lime juice

4 plum tomatoes, sliced

2 ripe avocados, sliced

1 jar of your favorite salsa

1 package large flour or corn soft tortillas

Peel sweet potatoes and chop into 1 inch cubes. Cover with water and boil until tender (stick with a sharp knife – you’ll know). Mash with lime juice and put aside.

Next you need to deal with the fish. Ideally it would be great to grill it – either on an outdoor grill (on an oiled grate) or in a grill pan. If this isn’t possible it’s cool to bake it at 375˚ for 20 minutes, or until it flakes easily. It will still be delicious. Which ever method you choose, flake the fish into smallish pieces using forks.

Sauté yellow peppers and onion in a splash of oil until soft and almost beginning to brown.

Place fish, sweet potato, onions and pepper in a warm tortilla, garnish with tomato, avocado, and salsa, roll and enjoy.

If you want to get crazy you can add dairy, like sour cream or a sharp cheese. But these guys are pretty burly with the sweet potato and get enough creaminess from the avocado, so I prefer to leave the dairy out for a change.

1 comment:

Bethipher! If I recall correctly, Brooke and I have the distinct pleasure of tasting this fantastic creation. Summer 2007, Seth mans the grill, we have our man time, and you and Brooke have your girl time in the kitchen preparing the potatoes and such for the burritos. So good!

This blog is an awesome way to channel your creative energies -your writing, which we all know and love, and now your cooking, which is getting better by the invention! So good. Miss you. Love, William